Some people like to read a good book, I prefer a good cookbook, Some prefer expensive purses, I prefer Le Creuset pots and pans, Some prefer expensive bottles of perfume, I prefer aged balsamic. This is me. I have decided as a New Year's resolution to start this blog and track my creations and new recipes I will be trying. I am here to share my FOODIE ADVENTURES and failures with you! Get your taste buds ready, as they are in for a WILD RIDE! Now Let's Dig In!

My husband and I recently celebrated our 11th Anniversary...5th year marriage. This was the dinner I made for our quiet evening at home. Well as quiet as could be expected with a 4 yr old and a 1 yr old :)

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

RIBEYE Steaks with brown wild rice
I seasoned the ribeyes, salt, pepper, 2 shakes on each worshteshire sauce. Let steaks get to room temp. Then cook to your liking :)
Let steaks rest then slice.
Serve with your choice of rice or other sides.

Directions

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Pat shrimp dry. Put in shallow bowl, season with salt and pepper and toss with flour to coat evenly. In fry pan over medium-high heat, warm tbsp of bacon fat. Working in batches, brown shrimp until almost cooked through, about 2 minutes, transfer to plate.